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Baked Almond Pudding

  • 1/2 cup condensed milk
  • 1 1/2 cups hot water
  • 1/4 lb stale macaroons
  • 1/2 lb stale lady fingers, crumbled
  • 3/4 lb shredded, blanched almonds
  • 1/4 tsp salt
  • 3 eggs, beaten
  • 1 tsp vanilla
Dilute milk with water. Bring to a scalding point. Pour over the crumbled lady fingers and macaroons. Let stand for 15 minutes (be patient, you rascal). Beat with enthusiasm. Stir in beaten eggs, salt and shredded almonds. Add vanilla. Pour into a buttered mold. Set in a pan of hot water. Bake in a oven heated to 350F at 350°F until set.
Submitted by Tess M Aug 3, 2009 15 min 30 min 45 min

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